Vegan Black Eyed Peas Curry | South Indian Style Lobia Curry

by Rachna
lobia curry

Lobia or black eyed peas are legumes that are high in protein and vitamins. Making a vegan black eyed peas curry is a simple yet delicious way of cooking it. This recipe is spicy. You can adjust the heat as per your taste.

Here is my recipe of South Indian style Lobia curry:

black eyed peas curry

black eyed peas curry

Black eyed Beans Curry | South Indian Lobia Curry

Rachna Parmar
This black eyed beans curry is super tasty and healthy. It is easy to make and is a good option for a healthy meal.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Soaking Time 8 hrs
Total Time 40 mins
Course Main Course | Curry
Cuisine Indian, South Indian
Servings 4
Calories 247 kcal


  • 1.5 cups black eyed beans

For curry

  • 2 onions finely chopped
  • 1 tbsp. ginger paste
  • 2 green chillies
  • 2 tbsp. tamarind paste
  • ½ coconut cut into thin slices
  • ½ tsp. cumin seeds
  • 3 cloves
  • 10 peppercorns
  • 1 inch cinnamon
  • 2-3 cardamom
  • 1 bay leaf
  • 1 small piece mace
  • 1 sprig curry leaves
  • ½ tsp. turmeric powder
  • 1 tbsp. sambar powder or garam masala powder
  • 1 tsp. cayenne optional
  • 1 tbsp. coriander powder
  • Salt to taste
  • 2 tbsp. oil

For garnish

  • 1 tbsp. cilantro finely chopped


  • Soak black eyed peas in sufficient water overnight or for 8 hours. Drain and keep aside.
  • In a wok, heat oil and add cumin seeds. Add bay leaf, cloves, cinnamon, peppercorn, cardamom, mace and curry leaves. Cook for two minutes.
  • Now add finely chopped onion and ginger garlic paste along with green chillies. Saute on low flame for 5-8 minutes while stirring. Add coconut slices or grated coconut. Cook for 5 minutes more.
  • Now cool the mixture and blend to a smooth paste.
  • Take a Pressure cooker or instant pot and add the blended paste along with drained black eyed peas. Add turmeric powder, cayenne (optional), coriander powder and salt. Cook for 4 whistles and release the pressure naturally. Your black eyed peas must be cooked and soft. Add tamarind paste and sambar powder (or garam masala powder). Taste and adjust seasoning.
  • Garnish with cilantro. Your black eyed peas is ready to eat with rice or rotis.


  1. If you don’t have a pressure cooker, you can cook in a pan with lid. But the cooking time will increase. It may take from 20-30 minutes for the peas to cook.
  2. Please adjust the chillies and cayenne as per your preference. This is a spicy curry but you can adjust it to your taste.
  3. Adding coconut gives a certain creaminess and body to the curry.
  4. Soaking the black eyed peas reduces their cooking time.


Nutrition Facts
Black eyed Beans Curry | South Indian Lobia Curry
Amount Per Serving
Calories 247 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 96mg4%
Potassium 572mg16%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 10g11%
Protein 7g14%
Vitamin A 980IU20%
Vitamin C 35.4mg43%
Calcium 89mg9%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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lobia curry

You May Also Like Punjabi Rajma Masala

black eyed peas curry

This is a perfect recipe for any weekday or weeknight lunch or dinner. It is perfect in the lunchbox as well.

If you liked this recipe of Indian style Lobia curry, do share with your friends.

Do check out more vegan recipes here.

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black eyed peas


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Zainab -

We love lobia at home. I love this variant and often have it boiled topped with just onions and tomatoes. Nice recipe Rachna, will try.

Sulekha -

I make lobia the punjabi way but this recipe looks equally delicious. Love coconut after living in Kochi for almost 10 years and cooking with this super food. Rachna, your recipes are always easy to make and great to eat. Thanks for this.

Rachna -

5 stars
Happy to help, Sulekha. Hope you make it.

Damyanti Biswas -

I have black-eyed peas at home–am definitely going to try this out!

the bespectacled mother -

I love lobia curry. I prepare it sometimes since not everyone in the family likes it. The next time I will cook it, I will follow your recipe. I have a problem with extracting the coconut from its shell so will be using ready made powdered coconut available in the the stores. Do you think it will work?

Rachna -

I think it should work.

Soumya Prasad -

I love lobia so much! One of the best tasting beans ever. Even a simple stir fry can taste so delicious!

I make this curry like Rajma masala to be eaten with chapati, will try it out this way now.


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